Food Department teaches a trick to “Still fresh after 7 days”, adding more details on how to select and peel the shells
Bamboo shoots”, a common vegetable on tables, is loved by many people because of its crisp and sweet taste. There is a little secret to selecting and storing bamboo shoots.
The Agri-Food and Food Department thoughtfully shares with you the “3 Tips for Delicious White Bamboo Bamboo Shoots” and teaches you the techniques of selecting, shelling, and preserving them!
The Agriculture and Food Administration stated in a Facebook post that the white bamboo shoots, which are rich in moisture and fiber and are commonly known as “beauty legs”, include the green-shelled species that are dominant in summer, and the red-shelled species that are dominant in autumn and winter.
Check out the method of selecting bamboo shoots with and without shells.
The top leaves are bright green, the bamboo shoots are straight and the shell is smooth, and the cut surface is fine and without holes.
Avoid too much green, the surface is smooth, full, and white , and the cut surface is fine and without holes.
3 seconds peeling technique for white bamboo shoots
1. Make a light cut on the narrower side, about 0.5 cm deep.
2. Apply more force to 1/3 of the area and cut to the end , with a depth of about 1 cm.
3. Use both hands to quickly peel off the bamboo shoot shells.
How to preserve bamboo shoots! It won’t go bad if you leave it for a week
1. Cut off the yellowed part and apply some salt on the cut surface.
2. Use a damp kitchen towel to wrap the bamboo shoots and put them in a plastic bag.
3. Place in the refrigerator and store refrigerated for 5 to 7 days.
The Agri-Food and Food Administration said that when selecting, it is recommended to choose fresh, whiter and shiny ones, and eat them as soon as possible. If stored for a long time, they will easily lose moisture and sweetness, and the taste will not be that good . Buy bamboo shoots in shells for better storage.